# What You'll Need:
→ Filling
01 - 7 oz firm tofu, pressed and crumbled
02 - 1 medium carrot, shredded
03 - 2.8 oz shiitake mushrooms, finely chopped
04 - 1 small zucchini, shredded and squeezed of excess moisture
05 - 2 spring onions, finely sliced
06 - 2 garlic cloves, minced
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon grated fresh ginger
10 - 1/4 teaspoon ground white pepper
11 - 1 tablespoon cornstarch
→ Wrapping and Cooking
12 - 12 sheets rice paper, 8.7 inch diameter
13 - 2 tablespoons neutral oil such as canola or sunflower for frying
→ For Serving
14 - Soy sauce or tamari
15 - Chili crisp or sriracha
16 - Fresh coriander leaves
# Directions:
01 - In a mixing bowl, combine crumbled tofu, shredded carrot, finely chopped mushrooms, shredded zucchini, spring onions, minced garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until all components are evenly incorporated.
02 - Fill a shallow dish with warm water. Submerge one rice paper sheet for 5 to 8 seconds until it becomes pliable. Transfer to a damp clean towel.
03 - Place approximately 2 tablespoons of filling in the lower third of the moistened rice paper. Fold the bottom edge over the filling, then fold in the side edges and roll tightly into a rectangular or cylindrical shape.
04 - For enhanced crispiness, wrap each filled dumpling in a second moistened rice paper sheet using the same folding technique.
05 - Repeat the filling and wrapping process with remaining ingredients until all dumplings are formed.
06 - Heat oil in a nonstick skillet over medium heat. Add dumplings seam-side down in batches as needed. Fry for 2 to 3 minutes per side until golden brown and crispy throughout.
07 - Transfer cooked dumplings to a paper towel-lined plate to absorb excess oil. Serve immediately with dipping sauces and fresh coriander.
